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## Converting Measurements

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**Converting Measurements**CA-ICA-8c: Demonstrate the concept of recipe conversions by identifying and converting recipe formulas to increase or decrease yields.**What is Converting?**• When the yield of a recipe is not the same as the amount of product needed • Ex. A recipe produces 96 portions, but a chef needs 250 portions for a party.**Cost Per Portion**• The conversion of a recipe will impact the cost of the recipe • The cost per portion however remains the same. • Ex. If a recipe for 24 costs $5.25 per portion, the increasing the recipe for 36 would not change the price per portion.**Scaling**• The process of calculating new amounts for each ingredient in a recipe when the total amount of food the recipe makes is changed**Scaling based on Yield**• The most straightforward example of scaling a recipe is doubling the yield • Simply multiply all ingredients by 2 • 2 cups of milk becomes 4 cups of milk • ½ cup flour becomes 1 cup of flour**Scaling based on Yield**• Becomes more difficult when the yield is changed by a factor that is not doubling or halving. • A recipe that normally yields 3 gallons scaled to yield 10 gallons • A recipe that makes 12 6-ounce portions may need to be scaled to make 30 9-ounce portions**Scaling Factor**• The number that each ingredient amount in a recipe is multiplied by when the recipe yield is changed. SF = Desired Yield / Original Yield**Practice**Find the Scaling Factor in each of the following. • A recipe makes 24 cookies. You want to change the recipe yield to 84 cookies. • A soup recipe makes 8 gallons of soup. You only need 3 gallons of soup. • A potato salad recipe makes 4 pounds of potato salad, but you need 80 pounds.**Check your Answers**• SF = 84/24 • Scaling Factor = 3.5 • SF = 3 gal/8 gal • Scaling Factor = 0.375 • SF = 80 lb / 4 lb • Scaling Factor = 20**Scaling based on Portion Size**A fish recipe makes 12 8-oz portions and it needs to be scaled to make 30 10-oz portions…. • The yields must first be converted to ounces Original Yield = 12 x 8-oz. = 96 oz. Desired Yield = 30 x 10-oz = 300 oz. • Then the original scaling formula can be applied. SF = 300 oz / 96 oz => SF = 3.125**Scaling based on Availability**• A recipe may be scaled based on the availability of one ingredient • Ex. A recipe may require 20 pounds of ground beef but only 15 pounds of ground beef are available. • A foodservice worker needs to know how to adjust all of the other ingredients to account for the available amount of the key ingredient.**Scaling based on Product Availability**SF = Available Amount / Original Amount • Beef stew recipe calls for 15 lbs of beef but needs to be made with 12 lbs of beef: SF = 12 lbs / 15 lbs => SF = 0.8**Multiplying Scaling Factors**• Regardless of the method used for calculating the SF, the process for scaling the recipe is ALWAYS the same. • Once the SF is known, every ingredient amount is multiplied by the SF. New Amount (NA) = Original Amount x SF**Practice**• 2 cups flour SF=2.5 • ½ c. water SF=.125 • 1 ½ T vanilla SF=10**New Amounts**• It may be necessary to convert some of the new amounts to different units of measure • Makes for more efficient measuring • Ex. A recipe that once called for 1 tbsp oil, now calls for 8 tbsp of oil. • Ugh…kind of impractical to measure 1 tbsp of oil 8 TIMES!!!**How to Adjust Units**• Convert to new unit 8 tbsp/1 x 1 fl oz/2 tbsp = 4 fl oz • Fl oz can then be converted to cups 4 fl oz/1 x 1 c/8 fl oz = ½ cup**Additional Concerns**• Adjusting Measurements • Some measurements will not easily adjust such as 3.7 cups. Measurement will need to be adjusted to 3 ¾ cups (3.75 cups). • Sizing Cooking Equipment • Equipment must accommodate the adjusted amount of food…a smaller pan or larger pan. • Adjust Cooking Time • Adjust Cooking Temperature • Adjust Mixing Time